Eating Styles: Tuna Salad Edition!

It’s summertime, and backyard barbecue spreads are rolling out in all their blackened, seasoned, succulent glory. Those meaty main dishes can’t stand up by themselves, though. They need all their side dish friends with them – chips, corn, baked beans, and – yes – tuna salad.

What do you put in your unique little bundle of joy, So Good readers? Mayo? Chickpeas? Tomatoes? Celery? Something more esoteric, like tarragon? Are your salads esoteric? Can a salad be esoteric? Anyway…vote for your favorite tuna salad ingredients! I know I’m missing a lot of possible ingredients here, so feel free to choose “other” and go crazy in the comments section.

Always going to have mayo and onion (which I suspect accounts for many of the “other” votes). A little Dijon mustard, maybe a few chopped green olives (Manzanilla or otherwise), a bit of dill relish, S&P, on a lo-so saltine. You’re welcome.

Oh yeah… Duke’s mayonnaise is, by far, your mayo of choice. Go with Hellman’s if you have to. MW and its stunningly high HFCS content is simply a crime against nature. And tuna. And egg salad and leftover turkey sammiches.